Pan fried fish with xo sauce

Pan fried scarlette wrasse with xo sauce, steamed rice and asian greens in a blue bowl plate

cremneblad

This recipe is amazing either with small whole fish or fish fillets, shallow- or pan fried skin side down until crispy. The firm, sweet, white flesh pairs really well with the Asian flavors in this recipe.

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Prep Time 20

Cook Time 25

Course Main Course

Cuisine Chinese

Servings 3

Ingredients

6 small white fish fillets or 3 small whole fish
vegetable oil
flour plain
1 tablespoon xo sauce
2 spring onions finely sliced
1 tablespoon ginger fresh finely chopped
3 cloves garlic fresh finely chopped
a dash soy sauce
a pinch chili fresh or dried flakes

Instructions

Dust the fish fillets or whole fish in seasoned flour and pan- or shallow fry in the oil until cooked through. (Cooking time varies depending on size of the fish.) Set aside.
Wipe the pan out with paper towel.
Fry the spring onions, garlic and ginger in the same pan for about 1 minute.
Add the xo sauce to the pan.
Cook and whisk add a dash of water and cook for about 1-2 minutes.
Season with soy sauce.
Drizzle the sauce on top of the fish.
Serve with Steamed short grain rice and garden vegetables. Asian greens are the best.
Enjoy!

Notes

I used Scarlet wrasse (Soldierfish) in this recipe, but any firm white flesh fish works well for this dish.

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